'Chocolate and salmon' I hear you cry? Remember that although Crio Brü is cacao, it has no added sweeteners or dairy solids like chocolate and so is quite amazing in this savoury crust. This recipe would also be amazing on top of chicken or lamb. Let your imagination go chocolate crust crazy. This is truly delicious and quite perfect for a celebration type meal. Serve in very small pieces as it is quite rich, perhaps as an appetiser. Then again, add heaps of salad greens and some elegant pomme frites and you are pretty well at main meal status. Enjoy...(not kidding...go and do!!)
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- 1 tsp black or coloured peppercorns
- 1 tsp coriander seeds
- 2 tbsp Crio Bru dry granules BUY
- 1-2 limes, juiced
- 50 g white rum
- 1 Pinch Pink Salt Flakes BUY
- 100 g blanched almonds, toasted
- 2 fresh salmon fillets, skin on
Preheat oven to 200°C. Line a baking tray with paper.
Place peppercorns and coriander seeds into TM bowl and mill 10 sec/speed 10.
Place remaining ingredients except salmon into TM bowl and blend 4 sec/speed 5.
Par-bake salmon fillets in a hot oven for 5 minutes.
Top with almond Crio crust mixture and return to the oven for a further 5 minutes.
Serve with additional lime wedges on the side and a fresh herb salad.